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I am a huge fan of cinnamon! A long time ago now I made a cinnamon quick bread and I while I was enjoying it I remember thinking that I wanted to try a yeast bread version. Before I got a chance to try it, things came up, I got distracted and I forgot... and here we are 3 years later and I finally remembered! Being unable to resist the calls of thick swirls of sugary cinnamon in a light and fluffy bread I had to make it right away!

After searching for recipes for a while I decided to go with this recipe for a cinnamon swirl bread from The Pioneer Woman. This recipe starts off as a pretty standard white bread recipe with a bit of extra sugar and then you add the swirls of cinnamon. Adding the cinnamon swirls is pretty easy with you simply rolling the dough out, sprinkling on the cinnamon and then rolling it up to form a log. The hardest part about this recipe is all all of the waiting, especially when the bread is in the oven filling your place with the those amazing fresh baked bread aromas.

The cinnamon swirl bread turned out amazingly well! It has a solid crusty outside and a light, soft, fluffy and moist inside. The cinnamon swirls turned out perfectly and the aroma of the cinnamon was exhilarating! As soon as the loaf had cooled down a bit, I got into it, cutting off a slice and slathering it with butter that started melting into it right away. It is seriously hard to beat that first bite of a still warm, freshly baked bread with melted butter and the cinnamon in this bread seriously takes it over the edge!

After that freshly baked bread euphoria wore off, I could not help but thinking that the sliced cinnamon swirl bread reminded me of cinnamon buns! With that thought I knew exactly what I was going to be having for breakfast the next morning, cinnamon bun bread. I made a simple cream cheese frosting and slathered it on some toasted slices of the cinnamon swirl bread. What an amazing way to start out the day!

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comments:

Beautiful bread. The swirl is perfect! I can never get mine that perfect, I guess that means I need more practice :) I love the icing idea. My hubby always just sprinkles more cinnamon sugar on top of it but I'll make some icing for him next time :D

I have found a great resource for cinnamon....and other wonderful spices.....which is Penzeys Spices in Wauwatosa, WI. (penzeys.com) The Vietnamese cinnamon is amazingly fragrant and has such a depth of flavor. I put it in my coffee, too...along with any recipe that calls for cinnamon.

Hi Kevin,Could you tell me how you shape your bread? I've seen a few techniques and the one that (usually) works best for me is rolling it up in a log, as you say. Do you tuck the ends in? Any special technique you could share? The crumb is just so perfect!-Jennifer

Great looking bread that makes me salivate! I was wondering if it would be possible to combine the ingredients and put it in a breadmaker? I've got wrist injury so kneading is definitely very hard to do. Thanks!

Anonymous: I am not too familiar with bread machines but I image that you could use the bread machine up until the time when the kneading is done or maybe even the first rising is done and then take it out and continue with the recipe as normal.

Hi Kevin, I came across your blog and like what I see so far. I'm still looking through all your recipes. I actually made this bread yesterday and it didn't quite come out looking like yours. haha The bread stuck to the pan and I even buttered it up pretty good, any thoughts on what went wrong. Also the top seemed to pop off? Anyways, it is still edible and very tasty. I love cinnamon and sugar and was out of bread so thought I'd give it a go. Thanks!

I did this and it was great! I made a bread for the first time woohoo!But, there is one very bad thing. The taste of yeast it was in it. Why? It tastes yeasty all of it. It kindda ruined the taste to be honest :(Did yours tasted too?

Sandra: Homemade breads will have more of a yeasty aroma and flavour than store bought breads but it should definitely not be overpowering. You can reduce the amount of yeast but the dough will take longer to rise.

I just made this and even substituted in 1.5 cups of whole wheat flour. It turned out perfectly! The I went a little over board on the rolling so, there are a lot more swirls and they are closer together. The more cinnamon sugar the better, right!?

Question: do you make the saran wrap tight when you put the loaf in the pan to rise for another 2 hours?? Mine rose RIDICULOUSLY! (after 1/2 hour of the second rise it was exploding out of the saran wrap), finally after 1 hour of rising I decided to bake it b/c it was starting to flop over the sides of the loaf pan. So do I make it really tight & even though it reaches the saran wrap in 1/2 hour, do I let it keep rising for the full 2 hours & b/c it's super tight it won't flop over the sides, or should i make 2 loaves instead?

update: so it turned out perfectly even with only 1 hour rise, perfect swirls & oh so good tasting! I had to cut the parts off that were over the edge. Next time, Maybe I'll just do tight saran wrap to stop it from going over the edge?? (and the 1 hour second rise turned out, no problem, so may do that next time to cut back some time!)

Anonymous: I am glad that every thing worked out! What size of loaf pan did you use? I normally use a 9x5x3 inch pan and although the dough does rise a lot it does not spill over the sides. (The loaf in the photos above rose a good 2 inches above the edge of the pan.)

I didn't realize there were different sizes ;) I used a glass 9x5 as well. must've just been the yeast! It rose obviously higher than the pan, but it was the fact that it started to spill over the sides that had me worrying. I ended up trying to stuff the sides back in before baking & then cut off the parts that still fell over once it was cooked (b/c otherwise I couldn't get the loaf out of the pan!)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.